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Spicy Roasted Vegetable Soup with Toasted Tortillas

See full recipe on: Epicurious



Ingredients

2 pounds large plum tomatoes (about 10)
2 medium onions (about 14 ounces), peeled, halved
1 1/2x3-inch strip from mexican cinnamon stick or 1 1/2-inch piece regular cinnamon stick
6 whole black peppercorns
4 large garlic cloves, unpeeled
1 large jalapeno chili
2 5 1/2-inch corn tortillas, cut in half
2 teaspoons chopped canned chipotle chilies*
3 tablespoons olive oil
1 1/4 teaspoons dried oregano
1 teaspoon ground cumin
5 cups water
1 1 1/2-pound butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch cubes
3/4 pound red-skinned potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 teaspoon (or more) salt
1 15- to 16-ounce can garbanzo beans (chickpeas), undrained
1/4 pound green beans, trimmed, cut into 1-inch pieces
1 cup corn kernels, cut from 1 large ear (step 3) or frozen
1/3 cup (packed) chopped fresh cilantro
Additional 5 1/2-inch corn tortillas
Lime wedges

Nutrition 4 servings

Per Serving % Daily Value
Calories 791
Fat 13g 20%
Carbs 143g 47%
Protein 35g 71%
Fiber 30g 123%
Cholesterol
Sodium 109mg 4%
     
Fat
Carbs
Protein

Preparation






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